Roasted Butternut Squash Soup and Curry Condiments

"From Ina Garten. SO delicious! The curry is just wonderful. So healthy too!"
photo by a user photo by a user
Ready In:
1hr 15mins
6 cups




  • Preheat the oven to 425 degrees F.
  • Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Divide the squash mixture between 2 sheet pans and spread in a single layer.
  • Roast for 35 to 45 minutes, tossing occasionally, until very tender.
  • Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.)
  • When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

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  1. So yummy! Both my husband and I loved it. I've made it twice so far--the first time we just ate it plain and it was great. The last time, we added a sprinkle of toasted coconut on top. Delicious!
  2. My husband said this was the best soup I have ever made. Served with coconut and scallions. The roasting of the ingredients really makes a difference in the flavor.


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